Marinating Portabella's
Friend, who also provided the apprx 15 large fresh Portabella's, recommended Zesty Italian dressing, a tablespoon of A-1, salt/pepper. I believe I will add a bit of basalmic vinegar and some EVOO, as well.
Going to a 90th B-day gathering of the clan, for my Mom on Sunday.
Going to marinade them, place them in large 4/per ziplock baggies, for a 24-48 hr. marinade, prior to grilling.
Any other marinade recommendation's?
Would be pleased to hear/entertain them.
Thinking about it, I may pick up a pkg or two of Ranch style dressing packages, and mix them in with some EVOO, salt/pepper. Shot or two of worchestershire.
Going to a 90th B-day gathering of the clan, for my Mom on Sunday.
Going to marinade them, place them in large 4/per ziplock baggies, for a 24-48 hr. marinade, prior to grilling.
Any other marinade recommendation's?
Would be pleased to hear/entertain them.
Thinking about it, I may pick up a pkg or two of Ranch style dressing packages, and mix them in with some EVOO, salt/pepper. Shot or two of worchestershire.
0
-
Dang it Ken, now I am hungry. 
We sometimes do something fairly similar to yours with morels except we use something instead of A1. A1 imparts that BBQ flavor. What we use brings out the 'woodsy' flavor in Morels. Honestly, I am drawing a blank as to what we use. I am ~90% sure it is a dark liquid like teriyaki sauce but that doesn't sound right. I do like using Hoisin sauce (Thai) in my morels and mussels recipe.
A friend of mine cold smokes his larger mushrooms like these after a light marinade. They are SOOO good when used in dishes especially pastas. He won't give me the recipe but mark my words, I WILL GET IT! I never would have guessed it but mushrooms really do absorb the smokey flavor quite well.
I have tried grilling morels on tin foil on my grill and they usually fall apart. I end up putting them in a cast iron skillet on the top with just the tiniest amount of wine or oil, or if cooking with gas I cheat and use the side burner.0 -
KenK/84Bravo wrote:Thinking about it, I may pick up a pkg or two of Ranch style dressing packages, and mix them in with some EVOO, salt/pepper. Shot or two of worchestershire.
I just saw this part. I dunno if you added it later, or if I just missed it. It might be Worchestershire and not teriyaki in my previous post. The packages of dry ranch dressing is one of my secrets of my chili which has won cookoff's every place I have worked. If you like chili, try leaving out the salt (and maybe black pepper) and put 2 packages of dry ranch instead. It is funny that so far nobody, not one person has figured out my chili has this in it. On person has figured out every ingredient in a few of our Christmas candies we give out each year. She was even really close on the measurements on the candy too.0 -
Since the first post, I have been working on them.
Several (5) large zip lock bags. 3-4 large Portabella's per bag. Salt/pepper, Zesty Italian dressing, a tablespoon of A-1, some EVOO, and some high end Basalmic Vinegar.
In the bags, rotated/flipped every half hour or so, to start with.
Saved all the stems, fine diced and added to a pot of Chicken noodle soup. Chicken stock, rough diced chicken, rough diced Celery and Carrots. Salt/pepper, Badia chicken bullion, egg noodles, etc. (I'd say "Homemade," but I do not wish to set JJ off.)0 -
Sounds good. When will you be over? 0 -
KenK/84Bravo wrote:Friend, who also provided the apprx 15 large fresh Portabella's, recommended Zesty Italian dressing, a tablespoon of A-1, salt/pepper. I believe I will add a bit of basalmic vinegar and some EVOO, as well.
Going to a 90th B-day gathering of the clan, for my Mom on Sunday.
Going to marinade them, place them in large 4/per ziplock baggies, for a 24-48 hr. marinade, prior to grilling.
Any other marinade recommendation's?
Would be pleased to hear/entertain them.
Thinking about it, I may pick up a pkg or two of Ranch style dressing packages, and mix them in with some EVOO, salt/pepper. Shot or two of worchestershire.
Think I'd stick with freind's recomendation.0 -
Instead of A1 I'd go with Worcestershire sauce. Zesty Italian already got the vinegar so A1 is kind a redundant.
You can always go soy sauce, garlic, green onion and ginger marinade.0 -
KenK/84Bravo wrote:Since the first post, I have been working on them.
Several (5) large zip lock bags. 3-4 large Portabella's per bag. Salt/pepper, Zesty Italian dressing, a tablespoon of A-1, some EVOO, and some high end Basalmic Vinegar.
In the bags, rotated/flipped every half hour or so, to start with.
Saved all the stems, fine diced and added to a pot of Chicken noodle soup. Chicken stock, rough diced chicken, rough diced Celery and Carrots. Salt/pepper, Badia chicken bullion, egg noodles, etc. (I'd say "Homemade," but I do not wish to set JJ off.)
Save yourself some effort and just put the baggies in the clothes dryer on a no heat setting...0 -
NeoBlackdog wrote:Save yourself some effort and just put the baggies in the clothes dryer on a no heat setting...
I can't tell if you are serious. It has the smiley, but it isn't in green text.
I sometimes dry my brass in the dryer if I need it right away. I put it on the delicates tray.0
Please sign in to leave a comment.
Comments
8 comments